Oops! There was an error.
The event you are looking for doesn't exist. It is possible that this event is pending confirmation or is under review. Please check back.
Wine at its Peak: A Texsom Fundraiser
July 19, 2009 (Sun)
from 6:00 PM - 9:00 PM
Austin, Texas
Cost: $85 Foundation Members, $95 General Public
Event ID #258384
Please join The Wine & Food Foundation of Texas and Mirabelle Restaurant in a Benefit Wine Dinner for the 5th Annual TEXSOM Sommelier Conference. Held every August, TEXSOM has emerged as one of the largest sommelier events in the country. The conference gives Texas wine professionals the opportunity to compete at the highest level, receive recognition through the Texas’ Best Sommelier Competition, and network with peers and mentors, as well as benefit from the very best wine education in the state. The Wine & Food Foundation of Texas is the lead underwriter for TEXSOM.
Maturity is wine's greatest expression. A glorious bouquet emanates from the glass such that appreciation of its bouquet can begin at arm’s length, the palate delicate and full at the same time. The wine’s diverse facets have melded together into a singular expression, seamless and complex with flavors that go on and on.
Chef Happy Abdelbaki of Streat
Asian Steam Buns with Cantonese Lobster
Hullumie Cheese with Olive, Garlic and Oregano
Miniature Calzone with Wild Mushrooms and Three Cheeses
NV Gosset Champagne Brut Excellence, Released 2005
Wine Spectator: 90 points
"Aromas of pear and honeysuckle perfume the bouquet.
This is a beautifully balanced champagne with a long, expressive finish."
Second Course
Chef Josh Watkins of The Carillon
Pan Seared Scallop
Summer Braised Oxtail, Quail Egg Parmesan, Petite Basque Cream
2006 Kistler Chardonnay Dutton Ranch Russian River Valley
Stephen Tanzer: 93 points
"Exotically perfumed aromas of lemon zest, pear skin, green almond and toasty lees. Vivid, tightly focused citrus and orchard fruit flavors are given depth by grilled nut and floral honey qualities, which lend roundness too."
Third Course
Chef Rene Ortiz of La Condesa
Poultry Dish TBD
1996 Condado de Haza
Wine Spectator: 92 points
"The structure is beautiful, balanced and harmonious, with toasty oak, blueberry and accents of mineral and earth. It has good concentration, but the tannins are well integrated."
Fourth Course
Chef Jonathan Gelman of The Driskill
Early Summer Lamb “X Two”
Sous Vide Lamb Loin, Confit Leg of Lamb, Pancetta & White Bean Panna Cotta
1994 Cos d'Estournel
Robert Parker: 91 points
"Cos d'Estournel's unfiltered 1994 is one of the top wines of the vintage. It boasts an opaque blue/black/purple color, as well as a fabulously sweet nose of black fruits, licorice, pain grillee, and Asian spices."
Fifth Course
Managing Chef Michael Vilim of Mirabelle Restaurant
Pastry Chef Pablo Sanchez of Mirabelle Restaurant
Sesame Rice Ball with Fermented Red Beans
Yuzu Sabayon and Candied Citrus Nest
2005 Domaine des Baumard Quarts de Chaume
Wine Spectator: 98 points
"A jaw dropper, with orange blossom, persimmon, fig and quince flavors that remain remarkably bright and light thanks to riveting acidity and a superfine, minerally finish. Pure and perfectly balanced, this refuses to break down in the mouth."
Event Details
Wine OR Wine & Food
5 Celebrity Chefs. 5 Courses. 5 Mature Wines. A Special Evening Years in the Making.
Featuring Guest Sommeliers Mark Sayre, Devon Broglie and Craig Collins.
Chef Happy Abdelbaki of Streat
Asian Steam Buns with Cantonese Lobster
Hullumie Cheese with Olive, Garlic and Oregano
Miniature Calzone with Wild Mushrooms and Three Cheeses
NV Gosset Champagne Brut Excellence, Released 2005
Wine Spectator: 90 points
"Aromas of pear and honeysuckle perfume the bouquet.
This is a beautifully balanced champagne with a long, expressive finish."
Second Course
Chef Josh Watkins of The Carillon
Pan Seared Scallop
Summer Braised Oxtail, Quail Egg Parmesan, Petite Basque Cream
2006 Kistler Chardonnay Dutton Ranch Russian River Valley
Stephen Tanzer: 93 points
"Exotically perfumed aromas of lemon zest, pear skin, green almond and toasty lees. Vivid, tightly focused citrus and orchard fruit flavors are given depth by grilled nut and floral honey qualities, which lend roundness too."
Third Course
Chef Rene Ortiz of La Condesa
Poultry Dish TBD
1996 Condado de Haza
Wine Spectator: 92 points
"The structure is beautiful, balanced and harmonious, with toasty oak, blueberry and accents of mineral and earth. It has good concentration, but the tannins are well integrated."
Fourth Course
Chef Jonathan Gelman of The Driskill
Early Summer Lamb “X Two”
Sous Vide Lamb Loin, Confit Leg of Lamb, Pancetta & White Bean Panna Cotta
1994 Cos d'Estournel
Robert Parker: 91 points
"Cos d'Estournel's unfiltered 1994 is one of the top wines of the vintage. It boasts an opaque blue/black/purple color, as well as a fabulously sweet nose of black fruits, licorice, pain grillee, and Asian spices."
Fifth Course
Managing Chef Michael Vilim of Mirabelle Restaurant
Pastry Chef Pablo Sanchez of Mirabelle Restaurant
Sesame Rice Ball with Fermented Red Beans
Yuzu Sabayon and Candied Citrus Nest
2005 Domaine des Baumard Quarts de Chaume
Wine Spectator: 98 points
"A jaw dropper, with orange blossom, persimmon, fig and quince flavors that remain remarkably bright and light thanks to riveting acidity and a superfine, minerally finish. Pure and perfectly balanced, this refuses to break down in the mouth."
If the content of this posting is questionable, please flag it.
